THIS RESTAURANT HAS CHANGED LOCATIONS Bar Crudo

THIS RESTAURANT HAS CHANGED LOCATIONS Bar Crudo Restaurant Review:

Lucky citizens: Mike Selvera, ex-chef of Yabbie's Coastal Kitchen and Café Maritime, is at the stoves again, and this time they're his own. His partner and twin brother, Tim, will greet you warmly at the door, offering you one of six seats at the raw bar or a table upstairs in the chattering dining area. This friendly little alcove may be tiny, but it registers big on quality and style. The menu highlights the bounty of the sea, including fantastically fresh oysters, seafood platters and crudos (raw fish). The bright multinational flavors of the four crudo dishes complement their sparkling freshness, such as tuna cubes kicked up with siracha; or silky scallops with orange, fennel and green olive. The smoky and buttery seafood chowder is indulgent and worth every caloric spoonful, while Manila clams cooked with woodsy lobster mushrooms, butter beans and mint offer an addictive melding of flavors. Even the beet, shrimp and mâche salad is lovely, with pistachio and feta rounding out this refreshing and quietly elegant salad. The music, however, may get a little loud, or the quarters a little cramped, but one bite of the chowder quickly subdues any slight discomfort.